Smoked Picanha

בשר ועוף

Servings: 16

★ 5.0 (10)

• 1.6 Kilogram Picanha Beef Roast
• 2 Tablespoon Coarse Sea Salt
• 2 Tablespoon Black Peppercorns
• 1 Tablespoon White Mustard Seeds
• 1 Tablespoon Black Mustard Seeds
• 1 Quart Fresh Rosemary
• 3 Quart Dijon Mustard
• 0.5 Cup Apple Cider Vinegar
• 0.5 Cup Water

1. Achieve pitmaster excellence with this 1.6kg Picanha, smoked at a precise 100°C. Start by scoring the fat cap in a crosshatch pattern, avoiding the muscle.
2. Apply a thin binder of Dijon mustard, then coat generously with a rub consisting of equal parts coarse salt and cracked black pepper, enhanced with crushed black and white mustard seeds and finely minced fresh rosemary.
3. Place in the smoker fat-side up. Maintain a steady 100°C environment. Optional: Spritz with a 50/50 water and apple cider vinegar mix after the second hour if the surface appears dry.
4. For a perfect Medium result, pull the meat at an internal temperature of 57°C.
5. Crucially, wrap the roast in butcher paper and heavy towels, resting it in an insulated cooler for 45 to 60 minutes.
6. This 'No-Sear' method relies on carryover cooking to reach a final 60°C, ensuring unparalleled tenderness and moisture retention throughout the fibers.
7. Slice against the grain to serve.

Tips

• Rich in protein and healthy fats, promoting muscle growth and satiety.
• Moderate sodium content; consider reducing added salt for a healthier option.
• Rosemary adds antioxidants, enhancing the nutritional profile and flavor complexity.